Teriyaki Salmon with Sriracha Cream Drizzle

1. In a small bowl, mix together cornstarch and 1/4 cup of the water; set aside.

2. In a saucepan, add the soy sauce, brown sugar, ground ginger, garlic powder, honey and remaining 1 cup water. Bring to a quick boil then reduce heat to a simmer. Stir in cornstarch mixture and simmer until the sauce has thickened enough to coat the back of a spoon, about 2 minutes. Remove from heat. Bring to room temperature (see note).

3. To make the drizzling sauce, mix together the Greek yogurt, Sriracha and sweetened condensed milk. Refrigerate until ready to use (see note).

4. Once the sauce is room temperature, place the salmon into a large bowl or gallon size Ziploc bag. Pour the teriyaki sauce (from step 2) over the salmon. Refrigerate for at least 30 minutes to overnight, turning the bag occasionally.

5. Preheat oven to 400 F.

6. Place the salmon in a baking dish lined with aluminum foil and pour the marinade over the top. Bake in the preheated oven until the fish is tender and flakes easily with a fork, about 20 minutes.

7. Place white rice in the middle of the plate, and place a portion of the salmon on top. Drizzle with some of the leftover teriyaki marinade in the baking dish then drizzle with the Sriracha sauce. Enjoy!

Notes:

1. Do not be afraid of the sweetened condensed milk. It doesn’t make the sauce overly sweet. It’s just a hint of sweet, which balances perfectly with the tang of the Greek yogurt and the spice of the Sriracha. Really. Don’t be scared.
2. I made my teriyaki sauce a day in advance; it can be refrigerated for up to a week, and then poured over the salmon whenever you want to make it. It is a really delicious teriyaki sauce and would be perfectly delicious for any dish that calls for it.
3. If you would like to drizzle the sauce over the salmon like I did, just spoon the sauce into a plastic bag and when ready to serve, snip a corner off the bag (just the very tip), and drizzle the sauce over.
4. Adapted from damndelicious.net.